• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Eggplant with Tofu

  • Recipe Submitted by on

Category: Vegetarian, Thai

 Ingredients List

  • 3/4 lb Japanese eggplant
  • - (about 3 cups sliced)
  • 1/4 lb Tofu
  • 6 tb Oil
  • 2 -to
  • 3 Garlic cloves; crushed
  • 1 -to
  • 5 Red chili peppers
  • -- seeded and chopped
  • 10 -to
  • 15 Sweet basil leaves
  • 1 tb -to
  • 3 tb Yellow bean sauce
  • - (SEE NOTE)

 Directions

NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong
or China, so season to taste)

Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into
1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light
brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add
remaining ingredients; mix gently. Serve immediately, since eggplant and
basil turn dark if dish sits after cooking. Makes 3 to 4 servings.



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